Description
This tomato burrata salad is a fresh, no-cook summer recipe made with juicy tomatoes, creamy burrata, basil, olive oil, balsamic glaze, flaky salt, and cracked pepper. It comes together in about 10 minutes and makes a beautiful summer side dish or appetizer for BBQs, cookouts, Fourth of July, or easy summer dinners.
Ingredients
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3 heirloom tomatoes (red, dark red, yellow), sliced
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1 cup heirloom cherry tomatoes (yellow, orange, red), halved
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2 cups red and green leaf lettuce (or arugula)
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2 fresh burrata balls (one container), torn
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1 handful fresh basil leaves
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2-3 tablespoons single-source extra virgin olive oil
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1-2 tablespoons balsamic reduction
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Maldon sea salt, to taste
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Fresh cracked black pepper, to taste
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Fresh baguette or sourdough, for serving (optional)
Instructions
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Lay your lettuce on a serving platter or shallow bowl.
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Arrange sliced heirloom tomatoes on top.
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Scatter the halved cherry tomatoes throughout.
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Tear the burrata and tuck pieces under and around the tomatoes.
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Add fresh basil leaves on top.
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Drizzle generously with olive oil and balsamic reduction.
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Season with Maldon sea salt and cracked pepper.
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Serve immediately with fresh bread, if desired.
- Prep Time: 10